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1
Cook pasta according to package directions until al dente.
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2
Remove the cooked pasta,drain while running under cold water.
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3
Place pasta in a bowl and toss the pasta with 1/4 cup of olive oil.
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4
Chill the pasta in the refrigerator while preparing the other ingredients.
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5
Peel and cut one avocado in half lengthwise and remove the pit.
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6
Mince the jalapeno pepper and garlic cloves.
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7
Chop the parsley and cilantro.
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8
To make the dressing for the salad, combine the halved avocado, half of the chopped parsley, half of the cilantro, the lime juice, jalapeno, garlic, and salt in a food processor or blender.
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9
Blend until all ingredients are well mixed and add the 1 cup of olive oil in a steady stream until the mixture is creamy (resembling mayonnaise in consistency).
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10
If the dressing is too thick, add a little water to the blender to loosen it up.
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11
Set the dressing aside while you prepare the other ingredients.
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12
Peel 4 of the avocados, halve them, and remove the pits, and dice (I prefer larger chunks, so cut them to the size that you prefer).
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13
Dice the tomatoes and red onions.
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14
In a large bowl, combine the chilled pasta, diced avocados, tomatoes, onion, and remaining parsley and cilantro. Mix until well combined.
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15
Fold in the avocado dressing and mix well until all of the pasta mixture is well coated.
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16
Serve immediately and enjoy!
